Roasted Brussel Sprouts with Pecans and Spicy Maple Drizzle

Ingredients

  • 12 oz Brussels sprouts ends trimmed, yellow leaves removed
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 cup Pecans
  • 1/2 cup dried cranberries
  • 1/2 cup maple syrup
  • 1 tablespoon red chili flakes

Directions

  1. Preheat oven to 400 F. 
  2. Slice all Brussels sprouts in half.
  3. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
  4. Place Brussels sprouts on the baking sheet, cut side down. 
  5. Roast in the oven at 400 F for about 25 minutes.

Toast the Pecans

  1. On a baking sheet, spread the Pecans evenly in one layer
  2. Toast the pecans for about 5 minutes at 350 F or until they get darker in color.

Maple Drizzle

  1. In a saucepan, combine maple syrup and red chili flakes over medium heat
  2. Once the drizzle is at a rapid boil, reduce heat and let simmer, stirring frequently

Assembly

  1. In a large bowl, combine roasted brussels sprouts, toasted pecans, dried cranberries and maple drizzle.   Toss everything together. 

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